Makes:
12 servings
Utensil:
Saladmaster Food Processor
10 Qt./9.5 L Roaster with Cover
6 Qt. (5.6L) Culinary Basket
12" Chef's Gourmet Skillet
large mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
This beautiful and healthy one-dish meal will have your family begging for seconds! And it's very adaptable to substituting vegetables and vinaigrette, depending on your individual taste and what you have on-hand.
2 1⁄2
pounds
chicken, boned, skinned, cut into 1-inch (2.5-cm) wide strips
(1.13
kg)
1⁄2
cup
pesto with basil, reduced fat
(78
g)
Directions:
- Combine chicken and 1⁄2 cup (78 grams) pesto and allow to marinate at least one hour. This can be done the night before serving.
- In roaster and pasta inset bring 3-quarts of water to a rolling boil. Slowly add pasta stirring constantly until a rolling boil begins again. Cook approximately 10 - 15 minutes or until al dente.
- Pull pasta inset from roaster pan and rinse pasta with cold water. Place pasta in large bowl.
- Combine pasta with pesto, broccoli, black olives, spinach, tomatoes, parmesan cheese, mozzarella cheese, onion and vinaigrette. Toss gently. Place in refrigerator to chill.
- When ready to serve, preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, place chicken in pan. Reduce heat to medium-low and cook until chicken starts to release from the bottom of pan, approximately 4 minutes. Turn and continue until cooked through, approximately 4 more minutes.
- Place pasta on plate and top with approximately 3 ounces (84g) of heated chicken per person. Serve.
Tips:
- Have fun with this salad combination. Change the type of vinaigrette or combine different vegetables such as asparagus, mushrooms or artichokes.
Directions
Tips
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